We had like recetinto the Watermelon Gazpacho, but not the salmorejo. It is not that we should renounce the traditional one, but that since cooking is a field of perpetual innovation, let's take advantage of the fact that watermelons begin to color our markets and to make dishes with it. It is low in calories, has many vitamins and fiber. You'll see what a great deal.

Watermelon and basil salmorejo

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For hot days, nothing better than a watermelon and basil Salmorejo like the one we propose in this recipe

Ángela

Kitchen: cuisine
Recipe type: incoming

Total time:

Ingredients

1 kg. watermelon
4 ripe tomatoes
1 garlic clove
4 tablespoons of extra virgin oil
2 tablespoons vinegar
shawl
Serrano ham
3 slices of bread from the day before (just the crumb)
hard-boiled egg
A handful of fresh basil leaves
Ground pepper

Preparation

Peel the tomatoes (we can blanch them by previously making a cross on them below and then run them under cold water: the skin will come off without any problems); We remove the skin and seeds from the watermelon and we are left with the pulp exclusively.
Chop everything, add a pinch of salt, and some basil leaves.
Blend with a blender or food processor together with the garlic clove from which we will have removed the germ (the central part), and the breadcrumb* soaked in the vinegar. Add the oil and continue beating until emulsified.
We take our salmorejo to the fridge and let it cool. Rectify salt and add pepper to taste. We can pass everything through a Chinese if we like it finer.
We serve the salmorejo in individual bowls with boiled egg and ham, all finely chopped.

Notes

If it is very runny and you want to thicken it, add more breadcrumbs.

Recetín

Watermelon and basil salmorejo